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For the Cake
Add the butter and brown sugar to a medium bowl. Beat together until creamy.
Add Biscoff spread and beat again until combined.
Add in eggs, 2 at a time, until incorporated.
Add in the flour in 3 parts, beating to combine each time.
Add in the milk and beat
Add in the vanilla and baking powder and beat again until smooth
Pour evenly into 2 greased 8" tins with parchment paper on the bottom.
Bake at 180C for 25-30 minutes.
For the Buttercream Frosting:
Combine butter and icing sugar, in 2 stages, in a medium bowl and beat until fluffy.
Add in the Biscoff and beat until incorporated.
Add a Tbsp of milk at a time, beating between, checking the consistency of the buttercream.
Cut the cake in half. Spread biscoff scpread and some frosting in between the two layers. Put the top back on and spread the buttercream frosting around the cake. Decorate with crushed Lotus cookies and piped buttercream if desired. Repeat for the second cake.